Hi everyone! Nikki from Tikkido here with a real show-stopper of a dessert: the Doboschtorte. This Viennese confection is rather involved, but holy cow is it delicious! This incredibly decadent dessert is perfect for a party. With a pound and a half of butter and 12 eggs, this cake so rich that guests won’t be tempted to go for second. But I promise you, they’ll totally swoon over the gorgeous presentation and be forever in your thrall from the first bite!
Elegant Impressive Doboschtorte Recipe
for the Doboschtorte Cake:
- 1/2 lb butter (2 sticks), softened
- 1 cup sugar
- 4 eggs, lightly beaten
- 1 1/2 cups flour
- 1 tsp. vanilla
- Preheat oven to 350°F. Cream the butter and sugar. Add eggs and beat until well incorporated. Add flour and vanilla and stir until smooth.
- Now here’s the wacky part: to bake such thin, delicate layers, you need to bake them individually. And to do this, you bake the batter on the underside of a buttered and floured 8″ cake pan. (I’ve included an image under this set of instructions to give you a better idea of how to complete this step.)
- Spread the batter about 1/8″ thick on the bottom of a greased and floured 8″ round cake pan. Bake in the middle of the oven for 7 to 9 minutes. Remove from oven and use a sharp knife to scrape any dribbles of batter off the side of the pan. Loosen the layer with a spatula and carefully slide onto a cake rack to cool.
- Repeat the previous steps until no batter remains.
for the Doboschtorte Filling:
- 1 1/3 cups sugar
- 1/4 tsp. cream of tartar
- 2/3 cup water
- 8 egg yolks
- 1/2 cup dark unsweetened cocoa powder
- 2 tsp. vanilla
- 2 cups (4 sticks) butter, softened
- In a small saucepan, combine sugar, cream of tartar, and water. Stir over low heat until sugar is dissolved. Then, increase the heat and boil the syrup without stirring until it reads 238°F on a thermometer.
- Meanwhile, beat the 8 egg yolks in a mixer for about 4 minutes, or until they begin to thicken and lighten a bit in color.
- Pour the hot syrup into the eggs in a slow drizzle, continuing to beat as you pour. Continue to beat until mixture cools to room temperature and changes to a thick, smooth cream, approximately 10-15 minutes. Add the softened butter in small pieces until it is all incorporated. Add vanilla and cocoa powder and beat until thoroughly combined.
The Doboshtorte Glaze
- 2/3 cup sugar
- 1/3 cup water
Place the prettiest cake layer on a Silpat baking mat or on a cooling rack set in a jelly roll pan. Mix sugar and water in a small saucepan. Without stirring, cook until the sugar dissolves, boils, and darkens into a gorgeous golden color. Pour immediately over the reserved cake layer. Very quickly, while the candy glaze is still very hot, use a buttered knife to mark the glaze in 16 equal wedges. This will allow you to cut the cake after the glaze has cooled and the cake is assembled.
Alternate the cake layers and a thin layer of the icing spread to 1/8″ thick. Finish with the glazed top. Ice the sides. If enough icing remains, pipe a decorative trim around the top and base of the cake. Refrigerate and only attempt to slice (with a very sharp knife) when cold.